Sustainability in the Industry

Meat, Fish and Protein Processing

Impacts, Risks and Opportunities

Sustainability in Meat, Fish and Protein Processing

Three out of four German consumers want to know where their food comes from and how it is produced. Especially when it comes to meat and fish, in addition to labels and test marks, information about the husbandry, production and origin of animals and raw materials (such as animal feed) is becoming increasingly important. Fair working conditions and resource-saving production become purchase criteria.

Pioneers in meat and fish processing companies are reacting and working towards higher standards along their supply chains: for improved animal welfare, protection of fish stocks, protection of soil and biodiversity and the promotion of more sustainable meat and fish consumption. As processing companies, they also make their contribution to species-appropriate forms of husbandry, avoiding deforestation through sustainable sources of animal feed, sustainable aquaculture or the combination of organic farming with animal husbandry according to organic standards.
Digital innovations in agriculture and sustainable farming practices as well as in product labeling and consumer information are helping to gradually transform the industry. More and more consumers are giving up meat and fish. They switch to alternatives and expect support from manufacturers. Plant-based substitute products as an alternative source of protein are becoming increasingly popular and are gaining larger parts of the market. Many traditional meat processing companies already offer meat-free alternatives as a matter of course. New technologies such as in vitro production will enable slaughter-free meat production with significantly reduced resource consumption. Germany is one of the largest and fastest-growing markets for substitute products in Europe.

The industry includes, for example, meat and fish processing, the use of alternative proteins and the production of meat substitute products.

Industry Materiality

Key Fields and Topics in the Industry 

 

Sustainability is different by industry. Learn key material filed and topics in Meat, Fish and Protein Processing.

 

Climate

Climate protection

Resources

Water

Nature

Biodiversity

Society

End-consumers

EU NACE Classification 

Industry NACE Classes

Unsure if the industry is the right one? A comparison with the EU’s granular NACE classification Rev. 2.1 provides clarity.

Included NACE classes in the industry

C 10.1 Processing and preserving of meat and production of meat products
C 10.11 Processing and preserving of meat, except of poultry meat
C 10.12 Processing and preserving of poultry meat
C 10.13 Production of meat and poultry meat products
C 10.2 Processing and preserving of fish, crustaceans and molluscs
C 10.20 Processing and preserving of fish, crustaceans and molluscs

PROFILE PREVIEW 

Need more details?
Get the free company profile preview for your Industry

Request the free PDF and we will send it by email to you. 

Select the industry, the profile type and the required document language:

PROFILE CREATION

Create your company profile in Meat, Fish and Protein Processing

Select this industry and create your company profile to participate in industry ecosystems like the DNP.

Start for free

← Back to industry overview